Pink Beet Ravioletti with Goat Cheese (Print Version)

# Ingredients:

→ Beet Purée

01 - Medium red beets (2, cleaned, raw)

→ Dark Pink Dough

02 - Roasted beet purée (30g/2 tablespoons)
03 - Eggs (55g/1 large)
04 - Egg yolks (30g/2 large)
05 - '00' or all-purpose flour (200g/1⅓ cups)

→ Light Pink Dough

06 - Roasted beet purée (15g/1 tablespoon)
07 - Eggs (70g/1½ large, whisked)
08 - Egg yolks (30g/2 large)
09 - '00' or all-purpose flour (200g/1⅓ cups)

→ Filling

10 - Full-fat ricotta (225g/8 ounces)
11 - Soft goat cheese (170g/6 ounces)
12 - Parmigiano-Reggiano (55g/2 ounces, finely grated)
13 - Fresh chives (2-3 tablespoons, minced)
14 - Lemon zest (from 1 small lemon)
15 - Lemon juice (optional squeeze)
16 - Kosher salt and black pepper to taste

→ Serving

17 - Unsalted butter (115g/½ cup/1 stick, cold, cut into tablespoons)
18 - Walnuts (50g/½ cup, raw)
19 - Fresh mint leaves
20 - Fresh dill fronds
21 - Fresh chives (minced)
22 - Kosher salt

# Instructions:

01 - Roast trimmed beets at 400°F in covered dish with water for 45-60 minutes until tender. Peel while warm, chop, and blend until smooth
02 - Mix beet purée, eggs, and yolks for chosen color. Combine with flour by hand or in food processor. Rest 30 minutes to 2 hours
03 - Process cheeses until smooth, season, add chives and lemon zest. Transfer to piping bag and refrigerate
04 - Shape pasta and cut into 1½-inch rounds using fluted cookie cutter
05 - Simmer pasta water with cold butter pieces, whisking to emulsify. Season with salt
06 - Cook ravioletti 2½-3 minutes, transfer to butter sauce. Serve with walnuts and fresh herbs

# Notes:

01 - Must use fresh raw beets for proper color
02 - Each dough recipe serves 2; double for 4 servings
03 - Filling can be made 3 days ahead
04 - Beet purée can be frozen up to 3 months

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